Tus­can rice tart

The Mail on Sunday - You - - Jamie Christmas Special -

I’ve al­ways loved rice pud­ding and the best bit for me is that crispy skin you get when it’s baked. That’s kind of what this tart is all about – crispy top, sweet and sour fruit, rich, creamy rice and cus­tard. Pud­ding heaven. SERVES 8 1 HOUR 20 MIN­UTES 200g Ar­bo­rio risotto rice 250ml semi-skimmed milk 250ml sin­gle cream 1 small pinch of saf­fron 1 cin­na­mon stick 2 vanilla pods 4 large free-range eggs 100g caster sugar un­salted but­ter, for greas­ing 3 ripe plums or pears olive oil

Pre­heat the oven to 180C/350F/gas 4. Cook the rice in a pan of boil­ing wa­ter for 10 min­utes, then drain well. Mean­while, for the cus­tard, pour the milk and cream into a pan with the saf­fron and cin­na­mon. Split the vanilla pods length­ways and scrape out the seeds, adding both the pods and seeds to the pan. Sim­mer on a medium heat for 5 min­utes, then re­move and leave to in­fuse for a few min­utes. Dis­card the vanilla pods and cin­na­mon.

Sep­a­rate the eggs (save the whites for an­other recipe). In a large bowl, whisk the yolks with 70g of the sugar un­til pale. Whisk­ing con­stantly, la­dle a lit­tle of the in­fused milk mix­ture on to the yolks. Con­tinue to add the milk, a ladle­ful at a time, whisk­ing each ad­di­tion in well be­fore adding the next. When you’ve mixed in all the milk, stir in the drained rice.

Grease and line a 23cm pie tin or bak­ing dish. Sprin­kle in 1 ta­ble­spoon of sugar, shak­ing gen­tly to coat the base and sides. Pour in the cus­tard mix­ture – the rice should sink to the bot­tom, giv­ing two nice lay­ers when it’s baked. Prep your fruit, re­mov­ing any stones or seeds and halv­ing or slic­ing as ap­pro­pri­ate, then toss with 1 ta­ble­spoon of oil and the re­main­ing sugar. Gen­tly ar­range the fruit on top of the cus­tard. Bake for 50 min­utes or un­til dark golden and set. Leave to cool to room tem­per­a­ture, then turn out, slice, and serve. This is also de­li­cious en­joyed cold. NU­TRI­TION PER SERV­ING 257 kcal; 9.2g fat ( 3.8g sat­u­rated); 7g pro­tein; 38.2g carbs; 16.8g sugar; 0.2g salt; 0.4g fi­bre

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